Lemon Ricotta Semolina Cake

• 3.5 Tbsp (50 g) Butter
• 1 quart (1 l) Milk
• 1 Vanilla bean (1 tsp Extract)
• 1 Lemon Peel
• 1.25 cups (230 g) Semolina
• 6 Eggs
• 1.5 cups (310 g) Sugar
• 1 cup (250 g) Ricotta
• Powdered sugar and Lemon for garnish

1. Heat the butter, milk, lemon peel, salt and vanilla to a simmer.
2. Remove the solids. Turn the heat down and add in the semolina.
3. Stir for a minute or two until the mixture become a mush.
4. Set aside to cool.
5. Mix together the eggs and sugar until light and creamy.
6. Mix in the ricotta and the semolina mixture until smooth.
7. Butter a springform pan and pour in the mixture.
8. Bake at 350F (170C) for 1 hour till it's a bit jiggly in the center.
9. Let the cake slowly come to room temp before removing the springform pan. Top with powdered sugar, garnish with a lemon and enjoy!